M
Monique A.V. Axelos
Researcher at Institut national de la recherche agronomique
Publications - 71
Citations - 3280
Monique A.V. Axelos is an academic researcher from Institut national de la recherche agronomique. The author has contributed to research in topics: Ionic strength & Small-angle neutron scattering. The author has an hindex of 33, co-authored 70 publications receiving 2994 citations. Previous affiliations of Monique A.V. Axelos include University of Fribourg.
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Studies of the length of homogalacturonic regions in pectins by acid hydrolysis
Jean-François Thibault,Catherine M.G.C. Renard,Monique A.V. Axelos,Philippe Roger,Marie-Jeanne Crépeau +4 more
TL;DR: In this article, different susceptibilities to acid hydrolysis of the glycosidic linkages in a pectin backbone were used to isolate fractions corresponding to the homo-d-galacturonic regions.
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Effect of high pressure homogenisation on methylcellulose as food emulsifier
TL;DR: In this paper, a new high pressure homogeniser going up to 350 MPa was used to produce fine emulsions stabilised by methylcellulose for food applications, and the effect of homogenising pressure on emulsifying and stabilising properties of methylcellulinose, a food macromolecule extensively used as stabiliser in emulsion, was evaluated.
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Characterisation and selectivity of divalent metal ions binding by citrus and sugar-beet pectins
TL;DR: In this paper, a scale of selectivity for the binding of calcium and some heavy metal ions by citrus and sugar-beet pectins was set up by pH-measurements.
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Degradation of methylcellulose during ultra-high pressure homogenisation
TL;DR: In this article, the effect of homogenization forces on the mechanical degradation of a model polymer extensively used in food, cosmetic and pharmaceutical preparations: the methylcellulose was studied in a pressure range in the homogenising valve from 20 to 350 MPa.
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Physico-chemical properties of carrageenan gels in presence of various cations
TL;DR: The storage modulus (G') determined at a cation/polymer ratio was always higher for kappa- than for iota-carrageenan, and for large salt concentrations, G' became independent of the type and concentration of cations in the kappa carrageenan solution.